The accomplisht cook: or, The art & mystery of cookery

two hours; then have Parsley picked, and some stripped Time, spinage, sorrel, savoury, and sweet Marjoram, chopped with some onions, put them to your meat, and give it a walm, with some grated bread amongst, dish them on carved sippets, and blow off the fat on the broth, and broth it: lay Lemon on it, and beaten butter, or stew it thus whole. Before you put on your Herbs blow off the fat. _To boil a Leg of Mutton divers ways._ I. Stuff a Legg of Mutton with Parsley being finely picked, boil it in water and salt, and serve it in a fair dish with Parsley, and verjuyce in sawcers. II. Otherways: boil it in water and salt, not stuffed, and being boiled stuff it with Lemon in bits like square dice, and serve it also with the peels square, cut round about it make sauce with the Gravy and beaten butter, with Lemon and grated Nutmeg. III. Otherways, boil it in water and salt, being stuffed with parsley, and make sauce with large mace, gravy, chopped parsley, butter, vinegar, juice of orange, gooseberries, barberries, or grapes and sugar: serve it on sippets. IV. _To boil a Leg of Mutton otherways._ Take a good leg of Mutton, and boil it in water and salt, being stuffed with sweet herbs chopped with some beef-suet, some salt and nutmeg. Then being almost boiled, take up some of the broth into a Pipkin, and put to it some large mace, a few currans; a handful of French Capers, and a little sack, the yolks of three or four hard eggs, minced small, and some lemon cut like square dice; and being finely boil'd, dish it on carved sippets, broth it, and run it over with beaten butter, and lemon shred small. V. _Otherways._ Take a fair leg of mutton, boil it in water and salt, and make sauce with gravy, some wine vinegar, salt-butter, and strong broth, being well stewed together with nutmeg. Then dish up the leg of mutton on fine carved sippets, and pour on your broth. Garnish your dish